Miso Soup

ingredients:

1. 5tbsp miso paste

2. 1 shallot

3. 200g firm tofu

4. ½ bunch of spring onions

5. 3 tbsp dried seaweed/ wakame 

6. 75g fresh shiitake mushrooms

7. 100g udon noodles

8. 1 red chilli

9. 10g fresh coriander

directions:

1. bring plenty of water to the boil and add the udon noodles and stir. simmer for 10 minutes and then rinse under cold water.

2. peel and finely dice the shallot. dice tofu into 1cm cubes. wash and finely slice the spring onions. finely slice the chilli and coriander.

3. in a large saucepan sauté the shallot with 1 tsp olive oil.

4. add the shiitake mushrooms and sauté for further 5 minutes.

5. meanwhile, bring an additional 1 litre of water to a boil.

6. add 5 tbsp of miso paste to the sauté mushrooms and shallots. stir everything together.

7. pour the boiling water over the glazed mushrooms and shallots and stir until the miso paste has completely dissolved.

8. add the tofu, spring onions and seaweed to the soup.

9. once the seaweed has welled and softerned add the prepared udon noodles and simmer for 1 minute.

10. serve with a fresh chillies and coriander

11. enjoy